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–+ servings
Chinese Hot and Sour Soup

Ultimate Chinese Hot and Sour Soup for Cozy Comfort Nights

This Chinese Hot and Sour Soup is a comforting dish filled with umami flavors and a spicy broth, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups chicken broth can substitute with vegetable broth for a vegetarian option
  • 1/4 cup soy sauce substitute tamari for gluten-free
  • 2 tablespoons black vinegar rice vinegar is a milder alternative
For the Vegetables
  • 1 cup shiitake mushrooms can replace with cremini or button mushrooms
  • 1 cup bamboo shoots water chestnuts can be used for similar texture
  • 3 stalks green onions can substitute with scallions
For the Protein
  • 1 cup tofu can substitute with tempeh or omit for soy-free option
  • 2 large eggs creates silky ribbons in the soup
For Seasoning
  • 1 tablespoon sesame oil drizzle in at the end for best flavor
  • 1 teaspoon white pepper adjust quantity to suit spice preference
For Thickening
  • 2 tablespoons cornstarch mixed with 3 tablespoons of cold water to create slurry

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 6 cups of chicken broth over medium-high heat until it reaches a rolling boil, which should take about 5 minutes.
  2. Once the broth is boiling, add sliced shiitake mushrooms and julienned bamboo shoots. Stir in shredded chicken (if using) and allow everything to simmer for 5 minutes.
  3. Incorporate 1/4 cup of soy sauce, 2 tablespoons of black vinegar, 1 teaspoon of white pepper, and a pinch of chili flakes into the pot, then simmer for another 2-3 minutes.
  4. Create a cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water and gradually pour this into the simmering soup while stirring constantly for about 2 minutes.
  5. Lower the heat to medium-low. Beat 2 eggs in a bowl, then slowly drizzle them into the soup while stirring gently to create silky ribbons.
  6. Gently fold in 1 cup of cubed tofu and stir, letting the soup simmer for another 2 minutes.
  7. Remove the pot from heat and stir in 1 tablespoon of toasted sesame oil, then garnish with sliced green onions.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 950mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This soup is versatile and can be customized based on available ingredients. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months without tofu.

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